Artichoke and Sun-Dried Tomato Salad
Artichoke and Sun-Dried Tomato Salad
Marinated artichoke wedges tossed in a garlic and sun-dried tomato oil with fresh parsley — a five-minute antipasto salad.
Prep: 15 minutes · Cook: 0 minutes
What Is Artichoke and Sun-Dried Tomato Salad?
A no-cook antipasto salad of marinated artichoke wedges dressed in olive oil infused with minced garlic and sun-dried tomatoes, brightened with fresh parsley.
Why Make Artichoke and Sun-Dried Tomato Salad?
- Five ingredients, zero cooking
- The jar does the marinating for you
- Sun-dried tomato oil is an instant dressing upgrade
- Serves as salad, antipasto or bruschetta topping
- Ready before the bread finishes toasting
Unico Products Used in This Recipe
Ingredients
- 680 mL marinated artichokes (1 jar, drained and patted dry)
- salt (to taste)
- 1 clove garlic (minced)
- 1 tbsp sun-dried tomatoes (julienne, minced)
- 1/3 cup extra virgin olive oil
- black pepper (freshly ground, to taste)
- 1 tbsp fresh parsley (chopped)
- 4 slices Italian bread (grilled or toasted (optional))
Instructions
- Drain the artichokes and pat dry with paper towels; slice into wedges and place in a large salad bowl. Cover and refrigerate until needed.
- In a small bowl, combine the garlic, sun-dried tomatoes and olive oil.
- Season the artichokes with salt and several grindings of pepper.
- Stir in the parsley and the oil mixture and toss well.
- Taste, adjust the seasoning, and serve alone or with grilled or toasted bread.
Cooking Tips
- Pat the artichokes really dry so the dressing clings
- Mince the sun-dried tomatoes fine — they season the whole oil
- Chill the artichokes; dress at serving time
- Be light with salt — marinated artichokes carry their own
- Pile any leftovers on toasted bread
Frequently Asked Questions About Artichoke and Sun-Dried Tomato Salad
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1. Do I need to cook anything?
No — drain, dress and toss; the optional bread is the only thing that meets heat.
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2. Can I make it ahead?
Prep the artichokes and the oil mixture separately up to a day ahead; toss before serving.
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3. What can I add to stretch it?
White beans, shaved parmesan or arugula turn it into a light lunch.
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4. Why pat the artichokes dry?
Removing the brine lets the garlic-tomato oil coat them instead of sliding off.
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5. How long do leftovers keep?
Up to 2 days refrigerated — and they make an excellent bruschetta topping.
Cooking Guides & Tips
- Cooking with Sun-Dried Tomatoes How to use jarred sun-dried tomatoes — in pasta, pesto, antipasti and more — plus how to handle oil-packed vs dry.
Artichoke and Sun-Dried Tomato Salad Made Simple
Artichoke and Sun-Dried Tomato Salad is the antipasto course that assembles itself. Unico marinated artichokes and sun-dried tomatoes arrive ready to dress.